But how difficult to implement in normal life--"How about some homemade chocolate chip cookies, guys? Sound good? Okay, come back in 36 hours!" My c.c. cookie baking impulses are much more spur of the moment and demand near instant gratification, to the point where I typically burn myself going for that first bite.

freezing is the way to go. my friend who makes absolutely the best chocolate chip cookies any of us has ever eaten keeps batches of dough in the freezer & bakes them off as needed. NB: if you freeze in pre-portioned size, no need to thaw before baking - just add a few minutes to baking time.

I did exactly this for my wife a few years ago. She looked at the bag of perfectly portioned chocolate chip cookie dough balls in the freezer and said "oooh, bon-bons." They never saw the inside of an oven.

I freeze them as well.but I roll them in parchment paper & then freeze. I then slice them as thin (for those who like crispy ) to as thick as I like( I like chewy). I also use Guittard 70% wafers..like J. Torrres does. (note that he uses wafers & not Guittard)The result is almost like a complete chocolate center.

I have often refrigerated chocolate chip cookie dough for use the next day, and I have to say that it did not produce the kind of cookies I like. I found that the cookies produced were paler and higher, which was not what the article said. I like my cookies flatter and somewhat soft in the center, and I have adjusted the Toll House recipe to have a higher amount of brown sugar to get this result. I guess I will try their specific method when I get back from Egypt next month, but I have to say that I am skeptical that I will like the result.